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Easy Sourdough English Muffin Recipe

★★★★★

4.6 from 395 reviews
  • Author: Naomi
  • Total Time: 12 hours 24 minutes (includes long fermentation and proofing times)
  • Yield: 8 English muffins 1x
  • Diet: Vegetarian

Description

This easy sourdough English muffin recipe yields soft, airy muffins with a slightly tangy flavor from the sourdough starter. Featuring a no-knead dough enhanced with stretch and folds and a slow cold fermentation for deep flavor and texture, these muffins are cooked first on the griddle then finished in the oven to achieve the perfect golden crust and an airy interior. Perfect for breakfast or sandwiches, they showcase classic English muffin nooks and crannies and a delicate crumb.

Ingredients

Scale

Starter and Liquid Ingredients

  • 125 g active sourdough starter (½ cup)
  • 58 g whole milk (¼ cup)
  • 235 g water (1 cup)
  • 20 g honey or sugar (1 tbsp)

Dry Ingredients

  • 10 g sea salt (2 tsp)
  • 438 g bread flour (3½ cups)

Fat

  • 28 g unsalted butter (2 tbsp)

Instructions

  1. Feed the Starter: Feed your sourdough starter 4 to 12 hours before mixing the dough, depending on kitchen temperature and feeding ratio. The starter should double in size, show plenty of air bubbles, have a loose and pourable consistency, and emit a yeasty, sour smell when ready.
  2. Mix the Dough: In a mixer bowl, combine 125 g active starter, 58 g whole milk, 235 g water, 20 g honey, 10 g sea salt, and 438 g bread flour. Using a dough hook, mix on medium-low speed for 5 minutes. Add the 28 g unsalted butter in slices one at a time on low speed, mixing until incorporated. Then increase to medium speed and mix for 1–2 minutes more until dough is smooth and butter is fully blended.
  3. Bulk Fermentation & Stretch and Folds: Remove the dough hook and cover the bowl. Let the dough rest for 30 minutes. Perform the first set of stretch and folds by lifting dough edges and folding over the center, rotating the bowl 90 degrees each time, about 8-10 times total per set. Repeat 3 sets of stretch and folds at 30-minute intervals. After the last set, cover and allow dough to bulk ferment for 2 additional hours until it grows about 1.5 times in size and feels elastic and well-developed.
  4. Divide and Shape: Line a baking sheet with parchment paper and dust with cornmeal. Gently turn out the dough onto a lightly floured surface and divide into 8 equal pieces using a bench scraper. Shape each piece into a taut ball by gathering ends and pinching underneath. Place balls on the prepared pan, sprinkle tops with cornmeal, and flatten slightly with your hand. Place the pan inside a reusable plastic bag and seal.
  5. Cold Ferment: Refrigerate the sealed pan overnight for up to 18 hours. This slow cold proof develops flavor and texture. If baking the same day, skip cold ferment and proof the muffins at room temperature until puffy and light, for a few hours.
  6. Warm Proof: Remove the pan from the fridge and allow the dough to proof at room temperature for 2-4 hours, until soft and puffy. If still dense, proof for an additional 30 minutes.
  7. Cook on Skillet: Preheat oven to 350°F (175°C). Heat a cast iron skillet, griddle, or non-stick pan over medium-low heat. Use a thin spatula to carefully lift muffins from parchment onto the hot pan. Cook 2-3 minutes per side until lightly golden, rotating muffins halfway through for even browning. Transfer cooked muffins to a parchment-lined baking sheet.
  8. Bake: Bake the muffins in the preheated oven for 15-18 minutes. The exterior will be lightly browned but not deeply colored. The internal temperature should reach 200°F (93°C) to confirm doneness.
  9. Cool: Remove the muffins and cool on a wire rack for at least 45 minutes before slicing to allow crumb structure to set.

Notes

  • The cold fermentation step is optional but improves flavor and texture by slow-proofing the dough overnight.
  • Use bread flour for better gluten development and structure.
  • Ensure starter is active and bubbly for best rise.
  • The stretch and folds help develop gluten without kneading.
  • Cooking on a griddle before baking gives the muffins their characteristic golden crust and interior texture.
  • Be gentle when shaping to retain air bubbles in the dough for nooks and crannies.
  • The internal temperature of 200°F ensures the muffins are fully baked but remain soft inside.
  • Prep Time: 40 minutes (including feeding starter and initial mixing and folds)
  • Cook Time: 20 minutes (3-6 minutes on skillet + 15-18 minutes baking)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: sourdough, English muffins, breakfast bread, homemade muffins, sourdough starter, bread flour, artisan bread

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Find it online: https://naomifletcher.com/easy-sourdough-english-muffin-recipe/